Recipe for Coconut-Jalapeno Cream Sauce
This spicy, creamy sauce is good on chicken or shrimp.
Ingredients
- 1 cup canned, unsweetened coconut milk
- 2 jalapenos (whole)
- 1 tbsp fresh lime juice
- 1/2 tsp. salt
Directions
Bring the coconut milk to a gentle simmer in a small sauce pan, stirring occasionally until thickened. The coconut milk will reduce to about 1/2 cup, which takes about 20 minutes. Meanwhile, place the jalapenos directly on the grill over high heat. Roast the jalapenos for about 15 minutes until they are blackened all over. You’ll need to turn them occasionally to blacken all sides.
Once the jalapenos are ready, rub off the blackened skins using a paper towel, or scrape off the char with the dull edge of a small knife. If you want less heat, split the peppers and scrape out the seeds and the membrane.
Transfer the jalapenos, coconut milk reduction, lime juice, and salt into a blender. Blend on high until smooth. Pour the warm sauce over chicken or shrimp.
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